EL VERGEL NATURAL DECAF

From our friends at El Vergel Estates in Tolima Colombia we bring the best decaf we have ever tasted!

Red and Yellow Caturra cherries are carefully selected and undergo a 48-60 hour anaerobic fermentation which enhances their unique flavor profile. They use the "Sugarcane Decaffeination" method which uses ethyl acetate (EA), a naturally occuring compound derived from sugar cane crops in the Valle del Cauca region of Colombia to remove caffeine from coffee beans.  The process is straightforward: coffee beans are first moistened with water, and EA is circulated through them. EA bonds with the caffeine, extracting it while preserving most of the flavor compounds. Once the desired level of decaffeination is reached, the beans are steamed to remove any remaining EA residue, ensuring the coffee retains its rich flavor without the caffeine.